The New Concise Larousse Gastonomique quotes:-
“SPONGE CAKE – A cake that is usually lightened with baking powder or whisked egg whites. There are many varieties, the best known being the French Savoy sponge cake, Swiss (jelly) roll and pound cake.”
The sponge cake was thought to have originally been invented in Europe in the early 19th century. Queen Victoria was known to have enjoyed a slice or two for afternoon tea. What other incentive did I have to make this classic cake? Well, my eldest daughter actually requested it, so, being the good mother that I am, I complied.
This recipe comes from The Woman’s Day Sweet Treats Magazine.
3/4 cup caster sugar
1 cup self-raising flour
1 tablespoon cornflour
1/3 cup boiling water
10 grams butter
300ml cream, whipped
1. Preheat oven to moderate, 180 degrees C. Lightly grease 2 x 20cm round sandwich pans. Line bases with baking paper. Dust sides with a little flour. Shake out excess.
2. In a medium bowl, using an electric mixer, beat eggs until frothy. Gradually add sugar. Beat until thick and creamy (up to ten minutes).
3. Sift flour and cornflour together in a bowl. Fold flours lightly into egg mixture, in two batches. Combine water and butter in a jug and fold into mixture.
4. Pour mixture evenly into pans. Bake for 20 – 25 minutes, until sponge springs back when touched lightly with fingertips. Loosen edges with butter knife. Cover a wire rack with a tea towel and turn out cakes. Cool completely.
1 cup icing sugar, sifted
pulp of 2 passionfruits
1 – 2 tablespoons hot water
1. In a bowl, beat icing sugar, passionfruit, butter and water together until smooth.
2. Spread 1 cake with 3/4 cup of the whipped cream. Top with second cake and spread with icing. Serve with remaining cream.